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Thursday 28 January 2016

Shahi Gobhi Masala

Shahi Gobhi Masala

Ingredients (for 3-4 servings)
2 cup gobhi pieces
1 medium size onion (chopped)
2 green cardamom
2 cloves
2 bay leaves
½ cup tomato (chopped)
½ tsp sugar
¾ cup boiled peas
2 tbsp fresh cream
¾ cup curd
3 tsp ghee
Salt as per taste
2 tbsp coriander leaves (chopped)

For paste 
2 cardamom
3 cloves
2 tsp coriander
½ tsp cumin
4-5  garlic cloves
1 inch ginger
1 inch cinnamon
½ tsp turmeric
1 medium size onion (roughly chopped)
5-6 cashew
1 tsp red chilli powder

Method (How to make Shahi Gobhi Masala)
Clean and half boiled the gobhi pieces, boiled tomato and make puree.
Make fine paste with the paste ingredients.
Heat ghee in a wok add, cardamom, cloves and bay leaves.
Add chopped onion and fry till light brown, add paste and sauté for 4-5 minutes.
Add tomato puree and curd sauté for 2-3 minutes.
Add boiled peas and gobhi. Add fresh cream and mix well.
Add salt and cook for 4-5 minutes on medium flame.
Remove from the heat and garnish with coriander leaves.

Serve hot shahi gobhi paratha or roti.

Wednesday 27 January 2016

Sooji Appy

Sooji Appy


Ingredients (for 3-4 servings)

  • 1 ½ cup sooji
  • ½ cup sour curd (beaten)
  • ½ tsp eno fruit salt
  • ½ cup onion (finely chopped)
  • 1green chilli (chopped)
  • 1 tbsp coriander leaves (finely chopped)
  • Salt as per taste
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 5-6 curry leaves
  • ½ cup water
  • 2 tbsp oil


Method (How to make sooji appy)

  • Add  curd and water in a big bowl and mix together.
  • Add sooji and mix well keep aside for 10-15 mins.
  • Heat oil in a frying pan add 1 tsp oil, add cumin and mustard seed, add curry leaves and fry for few seconds.
  • Add chopped onion and green chillies, fry till onion turn light pink colour.
  • Switch off and flame add chopped coriander leaves.
  • Add this mixture into the sooji mixture and mix well.
  • Allow this mixture to stand for 10-15 minutes. add more water if required  (it should be similar to consistency of idli batter).
  • Add eno fruit salt to the mixture and mix gently.
  • Heat the Non stick Appam mould on medium flame.
  • Sprinkle oil to all cavity of mould.
  • Now add one tablespoon of batter in each mould. Cover the mould  with a lid & cook for 2-3 minutes(till it becomes golden brown)
  • Now with the help of a spoon/fork change the position of appy upside down. Cook from other side minutes.
  • Remove the all appe and repeat the same procedure for the remaining batter.
  • Serve hot with Coriander chutney, coconut chutney or Tomato ketchup.
  •  


Friday 22 January 2016

Bread UttapamBread Uttapam

Bread Uttapam

Ingredients (for 2 servings)
  • 3 bread slices
  • 3 tbsp sooji
  • 1 cup curd
  • ½ cup onion (finely chopped)
  • ½ cup tomato (finely chopped)
  • 1 tbsp coriander leaves (finely chopped)
  • 1 green chilli (finely chopped)
  • ½ tsp pepper powder
  • Salt as per taste
  • 2 tbsp Oil



Method (How to make bread uttapam)
  • Remove the side from bread and cut them in small pieces and soak in curd for 5 minutes.
  • Add sooji and blend with hand blender to make smooth batter.
  • Add onion, tomato, coriander , chilli, salt and pepper.
  • Heat a non stick tawa and put 1 tbsp batter into the tawa and make small dosa.
  • Put some oil and roast from both side till crispy and light brown.
  • Serve hot with coconut chutney



Wednesday 20 January 2016

Sezwan Dahi Poori

Sezwan Dahi Poori








Ingredients (for 2 servings)


  • 6-8 poori
  • ½ cup fresh curd (beaten)
  • 1 tsp sezwan sauce
  • 1 potato (boiled, peeled and sliced))
  • 1 tsp chilli sauce
  • 1 tsp chat masala
  • 1 tsp red chilli powder
  • ½ cup small sev
  • 6-8 garlic cloves (chopped)
  • 1 tbsp oil
  • 1 tbsp tomato sauce
  • 1 tsp ginger grated
  • ½ cup boondi
  • 1 tbsp coriander leaves (finely chopped)
  • Salt as per taste




Method (How to make sezwan dahi poori)


  • Heat oil in wok add garlic and ginger, add chilli, tomato sauce, salt and red chilli powder sauté for few minutes and switch off the flame. Sauce is ready.
  • Sprinkle salt and red chilli powder over sliced potatos.
  • Soaked boondi in water and drain the water.
  • Crack poori from the centre add potato, boondi and sezwan sauce.
  • Add prepared sauce. Pour curd and chat masala.
  • Sprinkle sev over it, garnish with chopped coriander and serve immediately.


Monday 18 January 2016

Mkhana Matar Curry - मखाना मटर की सब्जी

Green Leafy Pakora

Green Leafy Pakora






Ingredients (for 3-4 servings)
  • 1 cup spinach (finely chopped)
  • 1 cup fenugreek leaves (finely chopped)
  • 1 cup spring onion (finely chopped)
  • 1 cup gram flour
  • ½ cup rice flour
  • 1 tbsp ginger paste
  • ¼ tsp black cumin
  • ¼ tsp pepper powder
  • 2-3 green chillies (finely chopped)
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp fennel seeds powder
  • A pinch of asafoetida
  • Water as required
  • Salt as per taste
  • 1 tsp chat masala
  • Oil of frying


Method (How to make green leafy pakoda)
  • In a bowl add all ingredients except oil and chat masala.
  • Add little amount of water and mix to form a smooth batter.
  • Heat oil in wok and drop spoonful of batter or medium pakoda size from hand in hot oil 5-6 in a batch and fry in medium flame.
  • Fry until golden brown and drain on a paper towel. Repeat in small batches.
  • Sprinkle chat masala over in and serve hot green leafy pakoda with green chutney or with ketchup.
  •  


Thursday 14 January 2016

Carrot Burfi

Carrot Burfi






Ingredients
  • 2 cup carrot (grated)
  • 2 cup full cream milk
  • 1 cup mawa
  • 2 tbsp ghee
  • 1/3 cup sugar
  • ¼ tsp cardamom powder
  • 1 tbsp cashew chopped



Method (How to make carrot burfi at home)
  • In a large heavy frying pan bring the milk, and carrots to boil over medium high heat.  Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
  • Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping from the sides. Stir continuously.
  • Add sugar and  cook for about 10 minutes stirring continuously. Add mawa and stirring continuously for 5 more minutes. Mixture consistency should be soft dough, add ghee and  cardamom powder and stirring continuously for about another 4 minutes.
  • Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
  • Let the burfi sit for at least two hour before slicing cut the burfi 1-1/2 inch squares.
  • Garnish with chopped cashew.
for more recipes: www.kalchul.com



Tuesday 12 January 2016

Carrot rice

Carrot rice







Ingredients (for 2-3 servings)

  • 1 cup basmati rice
  • 1 cup carrot (grated)
  • 2 tbsp ghee
  • 1 inch cinnamon
  • ½ cup onion (sliced)
  • 2 clove
  • 1 cardamom
  • 1 tsp fennel seeds
  • ½ tsp pepper corn
  • ½ tsp cumin seeds
  • 2 green chillies (slit lengthwise)
  • 2 cup water (hot)
  • Salt as per taste


Method (How to  make carrot rice)

  • Wash rice and soaked for 1 hr. 
  • Heat oil in a pressure cooker, add cumin seeds, fennel seeds, cinnamon, pepper corn, clove, cardamom and fry for few seconds.
  • Add sliced onion and fry till light brown, add green chillies and grated carrot and fry for few minutes.
  • Add soaked rice and fry for 2-3 mins.
  • Add hot water and salt close the lid and pressure cook for 2 vessel. 
  • Open the cooker lid after cool down and Serve hot with raita or chutney or papads.
  •  

Thursday 7 January 2016

Stuffed Sweet Shahi Paratha

Stuffed Sweet Shahi Paratha








Ingredients (for 4 parathas)

  • ½ cup maida
  • 1 cup whole wheat flour
  • ½ cup ghee
  • ½ cup mawa
  • ½ cup fresh paneer
  • ½ cup powder sugar
  • ¼ tsp cardamom powder
  • ½ cup almond, cashew, pista (chopped)



Method (How to make sweet shahi paratha)
  • Mix maida and aata add 2 tbsp ghee and knead soft dough. Cover with cloth and keep aside for 15-20 minutes.
  • For stuffing
  • Grate mawa and paneer and mix sugar powder into it. Add chopped dry fruits and cardamom powder and mix well and divide 4 equal part.
  • Make 8 equal part with the kneaded flour and roll small poori.
  • Take one poori and spread one part of stuffing and cover with another poori. Press from the all side and roll again to make paratha.
  • Heat tawa add some ghee or oil and roast from both side till golden brown from both side. Serve warm or cool for evening breakfast or for kids tifffin.


Tuesday 5 January 2016

Kashmiri Rajma

Kashmiri Rajma







Ingredients (for 4-5 servings)
  • 1cups rajmah (kidney beans)
  • 1 tsp soda bicarb
  • 1 green chilli (chopped)
  • 2-3 tbsp ghee or oil 
  • 2 pinch asafoetida
  • 1 ½ tsp cumin seeds
  • 1 ½  tsp dried ginger powder
  • ½  cup yogurt
  • 1 ½ tsp garam masala
  • 2 tsp coriander powder
  • 1 tsp kashmiri red chilli powder
  • 1 tsp ginger paste
  • salt as per taste 
  • Chopped coriander leaves for garnish



Method (How to make kashmiri rajma)
  • Soak rajmah and soda bi corb in water overnight.
  • Drain the water and cook in fresh water till soft
  • Drain and keep the bolied rajmah and water separately.
  • Heat ghee in deep pan and add heeng and jeera.
  • When jeera splutters, add dry ginger powder, coriander powder, dahi and ginger paste, stir continuously, otherwise yogurt  will curdle.
  • Saute till oil separates. Add salt, chilli powder, green chilli and rajmah. Saute for two minute.
  • Add boiled rajma water, or add about 1 cup and cook on low flame about  8-10 minutes.
  • Add the garam masala,  simmer another minute. Switch off the flame and garnish with the coriander leaves and serve hot with steamed rice.


Methi Matar Pulav

Methi Matar Pulao







Ingredients (for 3-4 servings)

  • 2 cups basmati rice (washed and drained)
  • ½ cup green peas (fresh or frozen)
  • 1 ½ tbsps ghee or oil
  • 2 green cardamoms
  • 4 cloves
  • 2 inch  cinnamon stick
  • 2-3 bay leaf
  • ½ tsp cumin seeds
  • 2 onions finely sliced
  • 1 tbsp ginger garlic paste
  • 2 green chillies (slit lengthwise)
  • 1 cup fresh methi leaves
  • 1 tbsp fresh coriander leaves, finely chopped
  • 4 cups water
  • salt as per taste  


Method  (How to make methi matar pulao at home)
  • Clean and wash methi leaves and Mix ½ tsp salt into the methi leaves and keep aside for 10-15 minutes.  Squeeze water from the leaves. This removes any bitterness of the leaves. Keep aside.
  • Wash rice and soak for ½ hr.
  • Heat ghee or oil in a deep vessel, add cumin, bay leaf, cinnamon, cloves, cardamom sauté for few seconds.
  • Add the sliced onions and green chilli,  saute the onions till they turn transparent , add ginger-garlic paste and sauté for few seconds.
  • Add the coriander leaves and methi leaves and saute for 2-3 mts. Add the rice and green peas and saute for 4-5 mts.
  • Add 4 cup water and bring to a boil. Add salt and cook on low-medium heat and covered with lid. 
  • Once the rice is cooked, turn off heat.
  • Serve hot pulav with boondi or onion raita and green chutney.

for more recipes log on to :www.kalchul.com/en


Monday 4 January 2016

Eggless Banana Pan Cake

Eggless Banana Pan Cake


Ingredients (for 14-15 pancake)

1 medium size ripe banana
½ cup whole wheat flour
½ cup refined flour (maida)
1 tbsp powdered sugar
A pinch of salt
1 ½ tsp baking powder
½ tsp vanilla essence
4-5 tbsp ghee or butter
1 cup full cream milk

Method  (How to make pan cake at home)      

·         Sieve together wheat flour and refined four and mix baking powder, salt, vanilla essence.
·         Peel the banana and cut into small pieces.
·         Grind in mixer grinder along with milk and sugar.
·         Add this mixture into the flour mixture.
·         Add 2 tbsp melted butter into the batter and stir well till all lumps dissolve. Mixture should be smooth.
·         Heat a non stick pan or tawa, spread some butter or ghee over the tawa. On medium heat, pour 1 tbsp batter over the tawa and spread in a circular shape.
·         Pour some ghee around it. Cook the pan cake on medium heat until it get light brown in colour. Flip the side and cook from other side pour some ghee.

·         Make all pan cake with the batter and apply jam or honey and serve hot pan cake.